Carrot cake

Hi all,

After more than six months of not publishing any recipes or articles about cyber security, I’m finally back.

In my most recent podcast episode, which you may find here, I gave a brief explanation of why.

But enough about me not publishing; let’s get to today’s recipe.

Today’s carrot cake is significantly less sugary than an American version, and I skip the cream cheese frosting because I don’t like cream cheese.

It’s the perfect recipe for when it’s cold and pouring outside. It gives me pre-Christmas (Ik it’s too early to talk about Christmas so I’ll wait for November 1) and goes very well with a pumpkin spice latte. It is a great way to welcome autumn.

You can use any type of nut you have on hand and replace the raisins with chocolate.

Print Recipe

Carrot cake

Moist and crunchy

Prep Time15 minutes mins

Cook Time45 minutes mins

Course: Dessert

Cuisine: American

Keyword: cake, carrot, spices, sweet

Author: Margaux

Ingredients

• 1/2 cup Brown sugar
• 1 cup Vegetable oil
• 3 Eggs
• 2 cup Flour
• 1 + 1/2 tsp Cinnamon
• 1 tsp Baking soda
• 1 tsp Vanilla extract
• 1/2 tsp Salt
• 1/2 tsp Nutmeg
• 1/2 tsp 4 spices
• 5 Shredded carrots
• 1 cup Chopped nuts
• 1/2 cup Raisins

Instructions

• Pre-heat to 175°c. Grease a rectangular pan.
• Mix oil, sugar and eggs enlarge bowl until blended.
• Stir in remaining ingredients except carrots, nuts and raisins. Beat 1 minute.
• Stir in carrots, nuts and raisins. Mix.
• Pour into pan.
• Bake for 45 to 55 minutes until knife inserted in center comes out clean.